Watermelon, Black Bean and Corn Salsa
- SERVES
- 12
- PREP
- 15 Min
- CHILL TIME
- 1 Hr
Watermelon makes for a refreshing change of pace in this chunky Watermelon, Black Bean and Corn Salsa. Grab a bag of tortilla chips and dig in!
What You'll Need
- 2 (15.25-ounce) cans corn kernels, drained and rinsed
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 red onion, chopped
- 2 jalapeno peppers, seeded and chopped
- 2 garlic cloves, minced
- 1/4 cup chopped cilantro
- 1 tablespoon ground cumin
- 2 teaspoons mild chili powder
- 4 tablespoons fresh lime juice
- 1/4 cup olive oil
- Salt to taste
- 3 cups chopped seedless watermelon
What to Do
- In a large bowl, mix together all ingredients, except watermelon, until well combined. Gently fold in watermelon.
- Chill 1 hour or until ready to serve.
Notes
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kmcartoonity 62072 74
Jun 23, 2017
When I first saw the picture of this salsa, I thought it was a sort of pico de gallo with tomatoes. I was very surprised to find out that it was not tomatoes at all, but rather watermelon! How fun and different! This stuff is sweet, a little spicy, and so fresh! It would be awesome to serve on top of grilled chicken or fish at your next backyard barbeque!
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